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Lentil salad with a mustard dressing

Lentils are always good things to have in stock, along with chickpeas. You can turn them into a salad or soup on the spot. This is a hearty salad that is also good warm.

SERVES 4

225g/1¼ cups of Puy lentils

2 celery sticks, chopped in fine rounds

A handful of cherry tomatoes, finely chopped

150g/1 cup of feta, crumbled

A small handful of fresh chopped mint

For the dressing

4 tablespoons of olive or rapeseed oil

1 teaspoon of white wine vinegar

2 teaspoons of Dijon mustard

1 shallot, peeled and finely chopped

Salt and pepper

Place the lentils in a pan and add just enough water to cover. Simmer over a low heat for 20 minutes, then drain.

In a serving bowl, mix the lentils with the celery, tomatoes and feta.

Make the dressing by whisking all the ingredients together, adjusting according to taste. Dress the salad and then toss with the mint.